Lemon Cream

Submitted by kimkej

"You may use this as frosting or as a filling for cake. This recipe came from a filling for a fruit tart....just fill a baked tart shell with it, top with assorted fruit, brush with melted apple jelly and voila...."

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 2 cups

ingredients

• 2 lemons, zest of
• 2 large eggs
• 1⁄4 cup sugar
• 1⁄4 cup lemon juice (fresh)
• 2 tablespoons butter
• 1 cup heavy whipping cream (whipped to stiff peaks)

directions

1. In a double boiler combine zest, eggs, sugar, and lemon juice.
2. Whisk until blended.
3. Simmer over low heat until thick, trying NOT to scramble the eggs!
4. When thick enough to coat a spoon, remove from heat.
5. Stir in butter.
6. Strain thru a mesh sieve.
7. Chill until cool.
8. Stir in whipping cream.

Reviews

[Donyellemary]

I made this to top lemon cake, and it was A HIT!! Really lemony, and so fluffy it was like a cloud! I love the buttery undertone. This will be my permanent lemon frosting, thank you so much!